Pizzicletta

The dough is odd - it lacks the big bubbles of a proper Neapolitan-style pizza (I assume from underdeveloped gluten), but still has high moisture. The result isn't quite tender enough and mostly brings to mind undercooked sandwich bread. It helps to fold it over so you don't have to eat the crust alone. The margherita's mozzarella is spread too wide, which results in an overly homogenous flavor, mostly dominated by cheese with the occasional burst of basil. The tomato didn't come across much, but where it did, it tasted overly processed. The amore oi mari was pretty solid. I think American food tends to work better when there's more going on. I can't tell whether it's the supply chains, the chefs, or it being made for an American market - but that's why I call it "American food". Service, atmosphere: efficient, no frills, just how I like it.

As someone who eats gluten-free and dairy-free, I took a risk trying the sourdough crust (not GF) and was thrilled that my body handled it well - the pizza was delicious! The quality is five-star worthy. That said, a few things could make the experience better: -White Wine Selection: The by-the-glass options for white wine are pretty limited and they were very acidic. -Vegan Cheese Upcharge: It feels unfair to charge extra for vegan cheese when I’m already removing three dairy cheeses from the pizza. The upcharge comes across as tacky, especially for those with dietary restrictions.

We were visiting and had pizza delivered after a long day. Everything we had was delicious including the gluten free pizza! Highly recommend!